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Emulsion stabilizer for coconut juice beverage and preparation method of emulsion stabilizer

An emulsion stabilizer and beverage technology, applied in the field of food additives, can solve problems such as affecting the appearance and taste of products, restricting coconut milk production, flocculation and precipitation, etc., so as to improve product taste, improve emulsification stability, and improve quality and taste. Effect

Active Publication Date: 2018-04-24
厦门唯康食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under the influence of factors such as heat, pH and metal ions, fat floating, flocculation and precipitation are prone to occur, which directly affects the appearance and taste of the product, and limits the production of coconut juice (especially in transparent glass bottles) to a certain extent.

Method used

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  • Emulsion stabilizer for coconut juice beverage and preparation method of emulsion stabilizer

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The formula of the emulsification stabilizer that is used to produce a kind of coconut milk beverage described in the present embodiment is as follows:

[0034] Glyceryl Monostearate 32% Sucrose Fatty Acid Ester 12%

[0035] Agar 3% Xanthan Gum 6%

[0036] Sodium Caseinate 40% Sodium Tripolyphosphate 7%

[0037] The preparation method of the above-mentioned emulsification stabilizer: mix the above-mentioned components such as glyceryl monostearate, sucrose fatty acid ester, agar, xanthan gum, sodium caseinate, sodium tripolyphosphate, etc. by weight, and then stir evenly, that is Obtain an emulsion stabilizer in a uniform powder state.

[0038] When preparing the coconut milk drink with the emulsion stabilizer described in the present embodiment, the weight ratio of the coconut milk drink is as follows:

[0039] 6.5% of sugar, 6.5% of coconut meat, 0.4% of the emulsification stabilizer of coconut milk drink, and the balance is water.

[0040] Now the preparation met...

Embodiment 2

[0044] The formula described in the present embodiment for producing the emulsion stabilizer of a kind of coconut milk drink is as follows:

[0045] Glyceryl Monostearate 35% Sucrose Fatty Acid Ester 10%

[0046] Agar 5% Xanthan Gum 8%

[0047] Sodium Caseinate 35% Sodium Tripolyphosphate 7%

[0048] The preparation method of the above-mentioned emulsification stabilizer: mix the above-mentioned components such as glyceryl monostearate, sucrose fatty acid ester, agar, xanthan gum, sodium caseinate, sodium tripolyphosphate, etc. by weight, and then stir evenly, that is Obtain an emulsion stabilizer in a uniform powder state.

[0049] When preparing the coconut milk drink with the emulsion stabilizer of the present invention, the weight proportion of the coconut milk drink is as follows:

[0050] 7.2% of sugar, 10.0% of coconut meat, 0.9% of the emulsification stabilizer of coconut milk drink, and the balance is water.

[0051] Now the preparation method of coconut milk drin...

Embodiment 3

[0055] The formula described in the present embodiment for producing the emulsion stabilizer of a kind of coconut milk drink is as follows:

[0056] Glyceryl Monostearate 10% Sucrose Fatty Acid Ester 5%

[0057]Agar 10% Xanthan Gum 20%

[0058] Sodium Caseinate 45% Sodium Tripolyphosphate 10%

[0059] The preparation method of the above-mentioned emulsification stabilizer: mix the above-mentioned components such as glyceryl monostearate, sucrose fatty acid ester, agar, xanthan gum, sodium caseinate, sodium tripolyphosphate, etc. by weight, and then stir evenly, that is Obtain an emulsion stabilizer in a uniform powder state.

[0060] When preparing the coconut milk drink with the emulsion stabilizer of the present invention, the weight proportion of the coconut milk drink is as follows:

[0061] 7.2% of sugar, 8.0% of coconut meat, 0.6% of the emulsification stabilizer of coconut milk drink, and the balance is water.

[0062] Now the preparation method of coconut milk drin...

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Abstract

The invention provides an emulsion stabilizer for a coconut juice beverage and a preparation method of the emulsion stabilizer, and relates to food additives. The emulsion stabilizer for a coconut juice beverage consists of the following components in percentage by mass of 10%-45% of glyceryl monostearate, 5%-25% of sucrose fatty acid esters, 1%-10% of agar, 1%-20% of xanthan gum, 10%-45% of sodium caseinate and 5%-15% of sodium tripolyphosphate. The preparation method comprises the following steps of mixing the glyceryl monostearate with the sucrose fatty acid esters, the agar, the xanthan gum, the sodium caseinate and the sodium tripolyphosphate so as to obtain the powdery emulsion stabilizer for the coconut juice beverage. The emulsion stabilizer is used for producing the coconut juicebeverage, products are free from precipitate, flocculation or floating oil within the quality guarantee period, and the quality and the mouth feel of the products are improved.

Description

technical field [0001] The invention relates to a food additive, in particular to an emulsion stabilizer for coconut milk drinks and a preparation method thereof. technical background [0002] Coconut pulp is rich in various essential nutrients such as protein, fat, carbohydrates, minerals and vitamins. Beverages made from coconuts are popular among consumers for their unique rich coconut aroma and round mouthfeel. But coconut water is a protein drink with a high fat content (ripe coconut pulp contains 29.1% fat and 3.9% protein). Under the influence of factors such as heat, pH and metal ions, fat floating, flocculation and precipitation are prone to occur, which directly affects the appearance and taste of the product, and limits the production of coconut juice (especially in transparent glass bottles) to a certain extent. Therefore, in order to keep the product stable during the shelf life and solve problems such as oil slicks, flocculation, and precipitation, it is nece...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L29/00A23L29/10
CPCA23L2/52A23V2002/00A23L29/00A23L29/03A23L29/05A23L29/10A23V2200/222
Inventor 卢华林景新金根升苏冬梅李顺林娥钦
Owner 厦门唯康食品科技有限公司
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